Bread Variation - Oreganato
Feb. 23rd, 2002 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
legalmooseTake the recipe I just posted and use the following ingredients instead:
8 cups high-gluten bread flour or unbleached all purpose flour
3/4 cupes uncooked polenta (coarse cornmeal)
4 teaspoons granulated garlic or 4 tablespoons crush fresh garlic (I use the fresh garlic)
6 teaspoons dried parsley flakes or 6 tablepsoons chopped fresh parsley
4 teaspoons dried oregano or 4 tablespoons fresh chopped oregano
2 teaspoons coarsely cracked black pepper
2 tablespoons instant yeast or 2-1/2 tablespoons active dry yeast (proof active dry yeast first in 4 tablespoons lukewarm water)
2 tablespoons salt, preferably sea salt
Approximately 2-3/4 to 4 cups water
8 cups high-gluten bread flour or unbleached all purpose flour
3/4 cupes uncooked polenta (coarse cornmeal)
4 teaspoons granulated garlic or 4 tablespoons crush fresh garlic (I use the fresh garlic)
6 teaspoons dried parsley flakes or 6 tablepsoons chopped fresh parsley
4 teaspoons dried oregano or 4 tablespoons fresh chopped oregano
2 teaspoons coarsely cracked black pepper
2 tablespoons instant yeast or 2-1/2 tablespoons active dry yeast (proof active dry yeast first in 4 tablespoons lukewarm water)
2 tablespoons salt, preferably sea salt
Approximately 2-3/4 to 4 cups water
